Paleo Crepe Cake with Lemon Strawberry Coconut Cream

Name: Paleo Crepe Cake with Lemon Strawberry Coconut Cream
Ingredients: FOR THE CREPES:; 1-½ cup Unsweetened Vanilla Almond Milk; 6 Tablespoons Coconut Flour (39g); 6 Tablespoons Tapioca Flour (45g); 3 Tablespoons Coconut Sugar; 3 Tablespoons Coconut Oil, Melted; 6 Eggs; Generous Pinch Of Sea Salt; FOR THE COCONUT CREAM:; 1-½ cup Coconut Cream (see Note*); 3 Tablespoons Honey; 3 Large Lemons, Zested (See Note); 1-½ Tablespoon Fresh Lemon Juice; ½ Tablespoons Vanilla Extract; 1 pound Fresh Strawberries, Hulled And Very Thinly Sliced (about 3 Cups After Slicing)